Rose Water Cupcakes with Dried Rose Petals
Delicate, aromatic cupcakes infused with fragrant rose water and topped with a silky buttercream and edible dried rose petals. These elegant treats are perfect for special occasions, offering a beautiful floral twist on a classic dessert.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tbsp rose water culinary grade
- 0.5 cup whole milk room temperature
- 0.25 cup unsalted butter for frosting, softened
- 1.5 cups powdered sugar sifted
- 1 tbsp rose water for frosting
- 2 tsp dried rose petals edible, for garnish
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: Cupcakes can be baked a day in advance and frosted just before serving. The buttercream can be made up to 3 days ahead and stored covered in the refrigerator; re-whip before using. Variations: For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free option, use plant-based butter and milk. Serving Suggestion: Pair with a cup of herbal tea or sparkling lemonade for a delightful afternoon treat.